Yield 2 servings
This recipe—perfect on hot summer days!—is one such formula. Got noodles in the pantry, leftover meat, and veggies in the fridge? You’re all set for an easy weeknight meal.
For the dressing
For the salad
Toppings (use one or several of the following ingredients)
To make the dressing: Place all ingredients in a glass jar with a screw-top lid. Shake energetically and reserve.
To make the salad: Add the cooled, cooked noodles along with the protein of your choice and all the vegetables in a large mixing or salad bowl. Drizzle with about half the dressing and mix well so all the ingredients are coated.
To serve: Divide the dressed noodle salad between two serving bowl. Add the toppings of your choice and serve the remaining dressing on the side so each person can add more to their liking.
Recipe Credit: Catherine Côté & Marie Asselin. The recipe was previously published in French by Fou des foodies.
The version of the salad I photographed (above) contained soba noodles, flank steak, green papaya, zucchini, carrots, radishes, Thaï basil, coriander, and peanuts.
Recipe by Food Nouveau at http://foodnouveau.com/recipes/salads/freestyle-asian-noodle-salad/